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Chewy and delicious, these simple gluten free Almond Flour Oatmeal Cookies can be prepped in just 15 minutes and require no chill time. Packed with chocolate chips and chunks, wholesome rolled oats and everything you love about a freshly baked cookie!
Gluten free baking is challenging, but when it’s good, it’s SO GOOD. Even id you can’t have gluten, you still have a sweet tooth that needs to be fed!
These almond flour Gluten Free Oatmeal Cookies took a LOT of work to get them just right, but the delicious chewy, chocolate chip packed cookies were worth the 20 plus rounds of testing!
I love almond flour–the flavor is so perfect. I make these Gluten Free Blondies at least once a month. And then we have these Banana Chip Muffins. The almond flour gets me, every time!
Why you will love these Gluten Free Almond Flour Oatmeal Cookies:
- Simple to prep. Nothing too crazy or out of the ordinary for these chewy almond flour oatmeal cookies. Cream the butter and sugars, add in the egg and vanilla, then the flour and the chips and oats. Bake them and you are set. A great recipe if you have little helpers around as well!
- Freezer friendly. You can freeze the raw cookie dough or the baked cookies. You can bake them straight from frozen–just add about 3-4 minutes of baking time. Keep an eye on them. I roll them into balls and freeze them that way.
- No chilling necessary! I went back and forth several rounds on this cookie recipe as to how much flour to use. I prefer a no-chill cookie so I went with slightly more flour so that no chilling was needed. You get a nice chewy texture without waiting for the dough to chill!
- Lots of add in options. Chocolate chips, chocolate chunks, raising, nuts, white chocolate chips, dried cranberries–what am I missing? Plenty of things you could add in if you would like!
Ingredients and Substitutions:
- almond flour: Please make sure you are using finely ground almond flour and not almond meal for these almond flour oat cookies. Almond meal is coarser and contains ground almonds with skins still on. Almond flour uses blanched almonds with skins removed and much more finely ground.
- baking soda: make sure your baking soda is fresh so as not to get flat cookies. An expired leavening agent will definitely impact the success of any baked good.
- sea salt: sea salt is our preference in this recipe. I also like to sprinkle some over top of the cookies after they cool for a minute or two. Table salt will work as well.
- sugar: a combination of white sugar and light brown sugar for this recipe.
- butter: I prefer unsalted butter and most regularly have it in the house over salted. If you only have salted, you can use it, but cut the salt in the recipe by one half.
- vanilla: use a high quality vanilla extract for best results
- egg: large egg, at room temperature is ideal for baking
- rolled oats: technically you can use any rolled oats or old-fashioned oats as they are also called. While oats are naturally gluten free, they often come into contact with other grains that contain gluten. If you are tolerant of gluten, any rolled oats will do. If not make sure your oats specifically say “certified gluten-free oats.” I have not used quick oats in this recipe to date. Steel cut oats will NOT work in this cookie recipe.
- chocolate chips: I like using a combo of chopped dark chocolate and dark chocolate chips in these gluten free oatmeal cookies. The more chocolate the better! Plus the big chocolate chunks on top look so pretty. You can use milk chocolate chips or semi-sweet chips as well if preferred.
How To Make These Almond Flour Oatmeal Cookies:
- Cream the softened butter and sugars in a medium or large mixing bowl until light and fluffy. This will take 3-4 minutes. Add in the egg and vanilla and beat just until incorporated. Do not over beat the egg, just enough to make sure it is fully mixed in.
- In a separate bowl, whisk together the almond flour, baking soda and sea salt. Add these dry ingredients into the butter, sugar and egg mixture. Beat until incorporated.
- Add in the rolled oats and chocolate chips/chunks. Stir to mix them in.
- Scoop the cookie dough onto a parchment paper lined cookie sheet. Add extra chopped chocolate on top for an extra chocolatey oatmeal cookie–plus it makes them look so pretty!
- Bake cookies for 10-13 minutes or until very lightly golden brown on the edges. The centers of the cookies may be a bit puffed up and soft, but that is ok. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack.
Recipe Tips:
- If the cookie dough is too warm, these gluten free oatmeal cookies will spread more than you will want them to. This can happen if the butter is softened too much and has gotten too warm. Just chill the dough for about 15-30 minutes until it firms up.
- When measuring the almond flour, if you are not using a scale, stir the flour first with a spoon to aerate it and then spoon it into your measuring cup and level with a knife. Scooping the measuring cup straight into the container of almond flour can cause improper measurement of the flour and the cookies will likely not spread from too much flour.
- If you do need to chill the dough or make the almond flour oatmeal cookie dough ahead of time, roll into cookie dough balls or use a cookie scoop to form cookies before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.
- For a softer cookie, bake more on the 10 minute side, and pull the cookies out just before you think they are done. For a crunchier oatmeal cookie, bake closer to 13 minutes.
Storage Instructions:
These chewy oatmeal cookies will stay fresh in an airtight container for about 4-5 days. Adding a slice of white bread to your air tight container can help keep them at their softest.
To freeze, make sure the cookies are completely cooled and then freeze in a freezer safe container or freezer bag for up to 3 months.
To freeze the cookie dough:
Spoon and roll into balls. Line evenly on a plate or tray to allow the dough to flash freeze. After about 2 hours, transfer to a freezer safe sealed container. Store the cookie dough for up to 3 months.
Allow the dough to completely thaw before baking or bake frozen and add about 3 minutes to baking time.
Optional Add-Ins:
You can load up on add-ins when making these chewy gluten-free cookies. Try any of the following:
- dried cranberries
- raisins or golden raisins
- peanut butter chips
- chopped pecans or walnuts
- M&Ms
- candied ginger
- butterscotch chips
Other Gluten Free Recipes:
- Gluten Free Blondies
- Rosemary Orange Almond Cookies
- Almond Flour Banana Muffins
- Salted Peanut Butter Skillet Cookie
- Peanut Butter Oatmeal Balls
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Gluten Free Almond Flour Oatmeal Chocolate Chip Cookies
Chewy and delicious, these simple gluten free Almond Flour Oatmeal Cookies can be prepped in just 15 minutes and require no chill time. Packed with chocolate chips and chunks, wholesome oats and everything you love about a freshly baked cookie!
Ingredients
- ½ c unsalted butter, one stick, softened to room temperature
- ½ sugar
- ½ c light brown sugar, packed
- 1 ¾ c almond flour (168 g)
- ½ tsp sea salt
- ¾ tsp baking soda
- 1 large egg
- 1 tsp vanilla
- 1½ c gluten free rolled oats
- 1 ½ c dark chocolate chips or chunks, about 2 cups if adding chips on top
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment.
- In a medium bowl, use an electric mixer to cream the softened butter and sugars until light and fluffy. This should take 3-4 minutes. Add in the vanilla and egg and beat until incorporated.
- In a separate bowl, whisk together the almond flour, salt and baking soda. Add half of the dry mixture at a time to the wet ingredients and beat to incorporate. Try not to over beat the mixture. Fold in the rolled oats and chocolate chips or mixture of chips and chunks.
- Roll the cookie dough into balls or scoop with a cookie scoop onto parchment lined cookie sheet 2 inches apart from each other. Bake 10-13 minutes or until edges are lightly golden. The centers of the cookies may look like they aren't done yet, but that is ok.
- Remove from oven and allow to cool several minutes on cookie sheet before transferring to a cooling rack. Store leftover cookies in a tightly sealed container at room temperature for about one week.
Video
Notes
- If the cookie dough is too warm, the cookies will spread more than you will want them to. This can happen if the butter is softened too much and has gotten too warm. Just chill the dough for about 15-30 minutes until it firms up.
- When measuring the almond flour, if you are not using a scale, stir the flour first with a spoon to aerate it and then spoon it into your measuring cup and level with a knife. Scooping the measuring cup straight into the container of almond flour can cause improper measurement of the flour and the cookies will likely not spread from too much flour.
- If you do need to chill the dough or make the almond flour oatmeal cookie dough ahead of time, roll into balls before chilling and then allow the dough to sit out for about 15 minutes or so to come back to room temperature before baking.
- For a softer cookie, bake more on the 10 minute side, and pull the cookies out just before you think they are done. For a crunchier oatmeal cookie, bake closer to 13 minutes.
Nutrition
Calories: 144kcal, Carbohydrates: 13g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 80mg, Potassium: 80mg, Fiber: 1g, Sugar: 7g, Vitamin A: 103IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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This is an incredible recipe!! We have been eating these for days and we’re obsessed. Thank you for sharing this recipe!!
Yay! This makes me so very happy to hear!
So good!
Yay! Happy to hear it! One of our favorites!
I didn’t add any chocolate chips at all. I added unsweetened dried cranberries and a half cup of chopped walnuts.
Very good.
Yum! Sounds good to me as well. Glad you enjoyed them!